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Recipe By:
Serving Size: 6 Preparation Time :0:00
Categories: Seafood Spanish


1 teaspoon Olive oil
4 large Sea scallops
1 teaspoon Minced garlic
5 Green olives stuffed --chopped
1 teaspoon Small capers --drained
1 teaspoon Dijon-style mustard
1 cup Whipping cream
1 teaspoon Unsalted butter
1 1/2 teaspoons Seasoned fresh bread crumbs
Cook's notes: Green olives stuffed with anchovies are available at stores that specialize in imported foods, Cost Plus.


Preliminaries: Preheat oven to 350 degrees. Procedure:

Heat olive oil in medium skillet. Add garlic and scallops and cook on medium heat for 5 minutes. Add chopped olives (and anchovies if using them separately), capers, mustard, cream and butter. Cook over medium heat for 8 to10 minutes or until reduced by half, stirring occasionally. Spoon scallops into scallop shells or onto small ovenproof dish. Sprinkle with bread crumbs and bake in a preheated 350-degree oven until top is nicely browned, about 2 to 3 minutes, watching carefully to prevent burning.

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